This sweet-and-sour braise is a great meal on a very cold night. Make sure you crumble the dried porcini so they contribute the most flavor to the stew, providing an earthy contrast to the vinegary orange sauce. The baby carrots called for are not true immature carrots, the micro vegetables you can sometimes find at high-end markets. Rather, they’re standard carrots, cut into short cylinders and sold in bags at almost every grocery store. If you like, substitute 3 pounds boneless country-style pork ribs for the beef short ribs.
— Bruce Weinstein and Mark Scarbrough
Excerpted from THE KITCHEN SHORTCUT BIBLE Copyright © 2018 by Bruce Weinstein and Mark Scarbrough. Used with permission of Little, Brown and Company, New York. All rights reserved.